Potato-Fennel Gratin Recipe
This potato gratin recipe is the perfect side dish for a weeknight or holiday gathering! Ina Gartin’s Potato-Fennel Gratin Recipe is the best! WATCH THE VIDEO!
For Easter Sunday, or any time of year, this Potato-Fennel Gratin Recipe is a crowd pleaser!
Potato-Fennel Gratin Recipe
Enjoy a 9×13 pan of this scrumptious Ina Gartin’s Potato-Fennel Gratin Recipe! It’s is cheesy, creamy, and delicious!
We love it with ham or Crusted Pepper Prime Rib, and it’s also delicious with any chicken recipe!
Actually, you can serve it with any meat on the side, with a fresh vegetable.
It’s a great potato dish for a holiday brunch!
What is potato gratin?
Gratin is how you prepare an ingredient (potatoes, cauliflower, broccoli, etc) that is is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.
Gratin is a French cuisine method, usually prepared in a shallow dish of some kind.
We use a large baking pan, usually a 9×13 pan for this recipe!
You may also want to try my popular Cauliflower Bacon Gratin!
Ingredients for Potatoes-Fennel Gratin
- Fennel bulbs (you can usually buy 2 in a pack from Trader Joe’s)
- Yellow onion
- Good olive oil and usnsalted butter
- Russet potatoes
- Heavy cream and Gruyère cheese (this cheese just makes this recipe!)
- Kosher salt and ground black pepper
What does potato gratin go with?
There are so many dishes that you can serve potato gratin with, like Slow Cooker Short Ribs, Simple Chicken Parmigiana Recipe, and Pork Tenderloin.
We also love it for spring and summer with our Grilled Cornish Game Hens!
How to make Potato-Fennel Gratin
I’m so glad I decided to make Ina Garten’s Potato-Fennel Gratin Recipe. It’s truly different than the average Scalloped Potato Gratin recipe, and the mix of fennel and cheese is just fantastic!
Easy to make ahead, I like to make the day before so it’s ready to pop in the oven the day of the party!
Start with gorgeous fennel bulbs.
Chopped and sauted with onion.
Sliced potatoes using this amazing OXO mandoline.
Baked to perfection!
Make the gratin potatoes the day before
I often double the recipe and make 2 pans the day before a dinner party.
You can warm them in the oven before serving!
Get the Recipe:
Ina Garten's Potato-Fennel Gratin
Ingredients
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes, 4 large potatoes
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese, 1/2 pound
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Notes
This was excellent! I appreciate the short list of ingredients and even though I didn’t have gruyere (used cheddar/jack) and only one fennel it still tasted really good! Thank you for this recipe. I will definitely make this again.
Can this recipe be frozen?
I would think that after it is made and cooled, you could freeze it!
I have 2 au gratin dishes Each one holds 14 OZ. How long would each be in the oven with this recipe and at what temp??
Thank you for mentioning my Ashland book! And I do know your cousin :) A very talented photographer!! This morning, my daughter-in-law across the country emailed me this recipe, since she was trying it, and we couldn’t help smiling at the coincidence at your mention.. I’m glad she found this, since I’ll now be sure and bookmark your wonderful blog!!
Such a small world. Love your book, and enjoy the recipe! xo
You mentioned that you made this a day before…I find that my potatoes sometimes turn brown if not cooked immediately. Did you cook it when you first made it and then re-heat? If so, would love to know the timing so it doesn’t dry out. Thanks in advance!
I’ve done it both ways, Susan. This recipe is a little browner on top anyway because of the fennel and onions, baked into the cheese. I’ve cooked it ahead, and cut squares (reheated) and served. But the best is to serve it hot out of the oven! :)
To die for!!
Crispy outside, melty inside (it sounds like that), exactly the textures I love!
That is one SEXY gratin. Deeeeeuuuum.
That table setting is gorgeous, as is this gratin! I love adding fennel to dishes this time of year… especially ones that are on the heavier side to give it a little brightness. Gorgeous dish!
That looks so yummy, and the table is gorgeous! I love the pop of red. Have fun!
Oh yum! Just pinned that one! I don’t think I have ever made a gratin. I’ve made scalloped potatoes but pretty typical recipe. This looks so rich and yummy! And with salmon and everything else….my tummy is growling…winner winner chicken dinner
This dish looks amazing! I love fennel and I could probably eat an entire pan of this. Looks like a lovely party!
“keep me reasonably sweet”…
I love this poem / prayer sandy!
Your party sounds amazing!! I wish I could have a place to sit…enjoy those potatoes <3
Looks awesome, Sandy!! :)